A Valentine’s Day Dessert for the Ages
The way to our hearts is undeniably through our stomachs. And, on what is certainly the most amorous day of the year, we’re looking to indulge with the one we love. So, whether you’re hosting a Gal-entine’s Day brunch or cozying up with a lover, do so with something guaranteed to bring satisfaction — Chocolate Tahini Pots de Crème. This is the perfect, seriously impressive dessert to whip up on the most romantic day of the year, so slip into something comfortable, preheat that oven, and read on for Elizabeth Stark of Brooklyn Supper’s incredible, indulgent recipe, then head to your local Simon center to get the goods.
Though I adore a decadent Valentine’s meal, a busy weeknight isn’t the easiest time to pull one together. That’s why these chocolate tahini pots de crème are perfect. They take just 15 minutes to put together and can be prepped a day in advance. Of course the best thing about them is their flavor – lightly sweet, velvety chocolate crème swirled with nutty, sea salt-flecked tahini and topped with pillowy whipped cream.
Chocolate Tahini Pots de Crème
Makes: 6 (6-ounce) servings
Pots de Crème
4 egg yolks
3 tablespoons sugar
1/4 teaspoon sea salt, plus more to taste, divided
1 2/3 cups heavy cream
1/3 cup whole milk
4 ounces bittersweet chocolate (60 – 70% cacao), chopped
1/4 cup tahini
1 teaspoon black sesame seeds (optional)
1/2 cup heavy cream
2 teaspoons sugar
1. Preheat oven to 325°F. In a small bowl, whisk to combine egg yolks, three tablespoons of sugar, and 1/4 teaspoon sea salt. Set aside.
2. Combine cream and milk in a heavy-bottomed saucepan or Dutch oven over medium heat. Cook, stirring often, until mixture begins to steam, about 5-7 minutes. Fold in chocolate, stirring until melted.
3. To temper yolks, pour a ladleful of the hot chocolate mixture over egg yolks, whisking constantly. Add two more ladlefuls, whisking all the while. Next, whisk egg mixture into chocolate mixture and remove from heat.
4. Pour chocolate mixture into 6 (8-ounce) mini-cocottes or ramekins, filling to three-quarters full.
5. Taste tahini and stir in sea salt to taste. Drizzle tahini mixture over pots de crème; use a toothpick to gently swirl tahini into chocolate mixture.
6. Set mini-cocottes or ramekins in a large, deep-sided baking dish or roasting pan and set in oven. Carefully pour in hot water to cover cocottes halfway. Cover loosely with foil. Bake 25-30 minutes, or until edges are set and center remains quite wobbly.
7. Remove from water bath and cool completely on a baking rack. Cover with cocotte lids or plastic wrap and chill in the fridge at least 4 hours or overnight.
8. To make whipped cream, whisk remaining 1/2 cup cream until pillowy, sprinkle in remaining 2 teaspoons sugar, and beat until soft peaks form. Spoon a dollop onto each pot de crème, sprinkle with black sesame seeds, and serve.